Ramen Noodle Soup with BBQ Roast Pork, Shiitake Mushrooms, and Scallions
ANOTHER DISH MADE FROM LEFTOVERS, using my sriracha glaze from this dish, and the extra boneless pork chop from this dish that I marinated in aforementioned glaze overnight.

I then placed the the pork chop on a pregreased rack in a 225° to slow roast for a little over an hour. In that time, I shopped for bok choy (having to go with Boston lettuce for it's herbal "front" and slight bitter "finish"; they were out of bok choy), scallions, and shiitake mushrooms.

It wasn't until I was almost home that I realized I had forgotten the noodles, so I had to, again, buy the cheapo $1 cup o' ramen from the deli.

I made a broth from first boiling the scallion, green parts of the lettuce, and mushroom stalks—which are firmer are more fibrous than the caps—in a pot of salted water, then slow cooking them over medium heat with the pot mostly covered with a lid, letting some steam release to concentrate the broth.

I removed the dried noodles from the cup, rinse off the powdered soup mix with some cold water, and place place the noodles in a bowl. After the water's been heated for about 25 minutes, I briefly bring the water back to a boil before straining it into the bowl over the noodles.

I remove the BBQ roast pork from the oven it, dicing it before placing then into the broth, following with sliced Shiitake caps, the boiled greens, and chopped green sections of raw scallions.

Once again the soup hits on all the right cylinders. The aroma of the greens is warm and welcoming, with the lettuces subtle bitterness getting nicely balanced by the earthiness of the mushrooms and the salty/sweet/spice/heat of the roast pork's glaze slowly melting and diluting itself into the hot broth. The first spoonful was heavenly and each successive mouthful was even tastier!

Considering I ad been considering to have the pork chop with some leftover rice and chicken, I was surprised that I had subconsciously chosen the far more healthy dinner option, chock full of vegetables and making myself full more on water than on starch!

I'll be making a lot more broth-based soups in the coming year, as I'm starting to realize that there is no better "leftover" than a healthy conscience!

Bun Apple Tea!


Ramen Noodle Soup with BBQ Roast Pork, Shiitake Mushrooms, and Scallions